Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-04-14 DOI:10.1016/j.fm.2024.104536

Giuliana Garofalo , Marialetizia Ponte , Gabriele Busetta , Marcella Barbera , Ilenia Tinebra , Daniela Piazzese , Elena Franciosi , Antonino Di Grigoli , Vittorio Farina , Adriana Bonanno , Raimondo Gaglio , Luca Settanni

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Abstract

The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions by substituting pork fat with AVP partially (10-AVP) and totally (20-AVP), while control salamis (CTR) remained AVP-free. The microbial composition of control and experimental salamis was assessed using a combined culture-dependent and -independent approach. Over a 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci, and yeasts dominated the microbial community, with approximate levels of 9.0, 7.0 and 6.0 log CFU/g, respectively. Illumina technology identified 26 taxonomic groups, with leuconostocs being the predominant group across all trials [constituting 31.26–59.12 % of relative abundance (RA)]. Gas Chromatography–Mass Spectrometry (GC-MS) analysis revealed changes in fatty acid composition and volatile organic compounds due to the substitution of pork fat with AVP. Specifically, monounsaturated fatty acids and terpene compounds increased, while saturated fatty acids and lipid oxidation products decreased. Although AVP influenced the sensory characteristics of the salamis, the highest overall satisfaction ratings were observed for the 10-AVP salamis. Consequently, substituting pork fat with AVP emerges as a viable strategy for producing healthier salamis and diversifying the meat product portfolio.

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用牛油果肉替代猪肉脂肪生产的自发发酵萨拉米鱼的微生物动态和质量特征

本研究的目的是通过在腊肠生产过程中用鳄梨果肉（AVP）替代猪脂肪，开发一种新颖、更健康的发酵肉制品。在实验室条件下，通过部分（10-AVP）和完全（20-AVP）用酪梨肉替代猪脂肪，生产出了实验腊肠，而对照腊肠（CTR）仍不含酪梨肉。对对照组和实验组腊肠的微生物组成进行了评估，评估采用了依赖培养和不依赖培养相结合的方法。在 20 天的成熟期内，乳酸菌、凝固酶阴性葡萄球菌和酵母菌在微生物群落中占主导地位，其含量分别约为 9.0、7.0 和 6.0 log CFU/g。Illumina 技术鉴定出 26 个分类群，在所有试验中，白色念珠菌是最主要的分类群[占相对丰度 (RA) 的 31.26-59.12%]。气相色谱-质谱（GC-MS）分析显示，用 AVP 替代猪肉脂肪后，脂肪酸组成和挥发性有机化合物发生了变化。具体来说，单不饱和脂肪酸和萜烯化合物增加了，而饱和脂肪酸和脂质氧化产物减少了。虽然 AVP 影响了腊肠的感官特征，但 10-AVP 腊肠的总体满意度最高。因此，用 AVP 替代猪脂肪是生产更健康的腊肠和实现肉类产品组合多样化的可行策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.